Tag Archive | floral recipes

ROSE Skin Tonics

Feb19

"ROSE Skin Tonics"Rose Water Skin Tonic – one of the oldest skin-fresheners discovered by an Arabian dermatologist in the tenth century – in Victorian times rose water was mixed with glycerin for use as a skin softening treatment.
Rose Water is still used today in many beauty products from toners to soaps to lotions to sea salts and is very easy to make.

How to make:

Make rosewater from freshly picked roses either from your garden or from your local florist.

Remove the petals from the roses and thoroughly rinse in cool water to remove any debris and pesticides.  If you are unable to get fresh rose petals you can use rose hips or rose otto essential oil from any company that sells essential oils such as MountainRoseHerbs.com. If you use rose otto essential oil just add about 4 drops of the essential oil to 8 ounces of spring water and refridgerate.

Supplies needed: 

  • Between three and five roses (approx. 5 rose hips).
  • 2 cups of spring water
  • Heat resistant glass bowl or pouring cup and cover.  I use an extra-large pyrex measuring cups.
  • Wide mouthed glass jar
  • Cheesecloth, cotton gauze or kitchen strainer.

Instructions:

  1. Remove the petals from the roses to gather one, packed cup of rose petals.
  2. Put the roses petals in  heat-resistant glass bowl and cover with two cups of boiling water.
  3. Cover the bowl with a plate or cover to a pot. 
  4. Let the rose mixture sit for  25 – 30 minutes.
  5. Pour the water into the wide mouth glass jar straining the mixture in cheesecloth or kitchen strainer (to collect petals).
  6. Discard the rose petals. I throw in my yard.
  7. To keep rosewater longer, after it has cooled add 1 tablespoon of alcohol, (vodka works) to the mixture as a preservative – shake well.  Rosewater will keep for about 4 weeks on a shelf and longer if stored it in  refridgerator.  If no preservative is used, rosewater will keep for 7-10 days.

You can mix equal parts rosewater with glycerin and put in a decorative bottle, which also makes a nice gift. 

Rosewater can be stored in a plastic spray bottle for a refreshing mist, an excellent way to keep your skin hydrated.
 

Dandelion Salad

Aug15

How to make Dandelion Salad

 

4 slices bacon, cut in small pieces

approximately 2 c. chopped new dandelion leaves

2 hard boiled eggs, sliced or chopped

2 Tbsp. chopped onion

¼ c. butter

½ c. cream or milk

1 egg, beaten

½ tsp. Salt

dash of pepper

¼ c. cider vinegar

2 Tbsp. sugar

1 Tbsp. flour

 

Toss together chopped dandelion, chopped onion and fried bacon pieces. Set aside. In skillet warm butter and cream until butter melts. Beat egg and then add salt, pepper, vinegar, sugar and flour. Blend the egg mixture into the slightly warm cream mixture. Increase heat and cook, stirring constantly until the mixture thickens. Pour hot dressing over the greens and toss gently. Add eggs before tossing. Serve at once.

Gather the dandelion leaves early in the spring before the plants flower or they will be bitter.

 

Thanks to Donna Godfrey for this recipe!